Gyro City

• official resultPass
• resultPass
• inspection typeEating & Drinking w/ Take Out
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Chicken cooked and placed on hot hold line at 126F. Unit not turned on. Ensure equipment is on and foods are held at 140F or above. Reheated to 172F
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw foods stored over RTE in walkin- Corrected
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Adequate Handwashing/Where/When/Howcritical
  Inspector note: Employees unable to properly wash hands with no soap- Corrected
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
• ✓Conformance w/ Approved Procedurescritical
  Inspector note: Partially used shawarma cone in freezer. Product must be used for a maximum of 4 hours and discarded. Discarded at time of inspection
  code M-8-103.12*** · critical food-safety factorstatus: Pass
• ✓Food Utensil Storage
  Inspector note: Knives stored between equipment- Discontinue
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Test Kit Provided
  Inspector note: No test kit for quats sanitizer- Provide
  code 17-4-302.14* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: No soap at service line- Replaced
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 5, 2018: 7 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.